Preparation

• 1
  Simmer the meat and salt in a pot of water for an hour. Remove the meat from the water and put to one side
• 2
  In the same water boil the beans and eggplant for 10 minutes or until cooked. Remove the vegetables and put the one side, keep the stock
• 3
  In a pan sauté the onions and garlic in the oil until brown. Add the meat and sauté for a few minutes
• 4
  Transfer the meat back into the stock and add the vegetables. Simmer for 15 minutes
• 5
  Add the peanut butter and simmer for an additional 5-10 minutes until the sauce is slightly thickened
• 6
  Serve with steamed rice.